Raspberry & Campari sorbet

1. Gently heat 225ml water and the caster sugar together in a small saucepan until the sugar has dissolved. Add the raspberries to the pan and heat for about 4 minutes, stirring the raspberries into the syrup. This is to defrost the berries.

2. Put the mixture into a food processor and whizz. Push the purée through a nylon sieve to separate the seeds. Add the Campari and the lemon juice to taste. The flavour of ices always becomes muted as they freeze, so the sorbet needs to taste strong. Allow to cool completely.

3. Churn the mixture in an ice-cream machine, following the manufacturer’s instructions. If you don’t have a machine, put the mixture into a shallow freezerproof container in the freezer and beat it about 3 times in a food processor, or with an electric hand whisk, at intervals during the freezing process to ensure the crystals are broken down and you end up with a smooth sorbet.

4. Transfer the sorbet to a bowl and cover with greaseproof paper, pressing it down onto the surface, and keep in the freezer until ready to serve.